Carpaccio From the Wagyu Beef

Toast the farmhouse bread and spread with a tiny bit of onion jam (just a little, otherwise it will be too sweet). Arrange the beef, cut millimeter-thin, on top and brush with the anchovy salt. Place on a plate with the leaf salad dressed with anchovy salt and bring to the table.

Combine all the ingredients in a small bowl and cook for about 1 hour at a maximum temperature of 50 °C. (Suitable also for chicory and other types of lettuce.) Peel the onions, cut them in half, remove the root and cut them into fine juliennes (strips) and marinate them in the raspberry vinegar. Heat the butter to light nut butter, add the onions and sauté. Add the cane sugar and continue to sweat until the escaping liquid has completely evaporated. Season with 5 ml of cassis liqueur, perhaps a tiny bit of raspberry vinegar and sea salt.

This dish is good to be portioned and frozen.

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